Lemon Linguine has become one of my favorite ways to eat pasta. It is quick to prepare and pairs really well with fish or chicken. Of course you can interchange the linguine for angel hair or spaghetti, just use what ever you have in the pantry. The recipe can also be easily doubled.
8 oz Linguine
⅓ cup fresh lemon juice
⅓ cup parmesan cheese, plus more for serving.
2 tablespoons butter
1 garlic clove, quartered
1 tablespoon lemon zest
1 tablespoon heavy cream
1 tablespoon parsley flakes (or 2 tablespoons chopped fresh if you have it)
1 teaspoon salt
fresh ground pepper
Boil pasta, until al dente. Reserve ⅓ cup pasta water for sauce and drain pasta. Add butter to pot and add garlic. Cook 3-5 minutes over low heat until garlic just starts to brown. Remove garlic and discard, add lemon juice, reserved pasta water, and cream. Stir in salt and pepper. Add noodles and parmesan cheese, toss to coat pasta. Add parsley, toss to mix well. Serve immediately with more parmesan cheese and garnish with lemon slices if desired.